Additional Information

For lovers of foie gras, this will prove to be the ultimate in convenience and luxury, all in one package. Premium quality, Grade-A foie gras lobes are laser cut into perfect single-serving size, then are immediately frozen at extremely low temperatures. This high-tech process helps retains the texture and integrity of the delicate foie gras.

The perfect item for the home cook (though lots of professional chefs use these, too) the slices are ready to go, without all the fuss and bother of cleaning and slicing a whole lobe of foie gras.

Whether cooking for two, or a party of ten, our flash-frozen foie gras slices will prove handy. The most amazing part? It’s not even necessary to thaw before cooking, so the foie gras slices go from the freezer right into a hot pan for a quick sear.

Talk about fast food. No one will ever guess that they came out of the freezer.

California customers -- Please note that, as of January 7, 2015, the California ban on foie gras has been overturned. The sale of foie gras within the state of California is now legal.

Just the facts

Foie gras from Moulard ducks

No antibiotics, no hormones

15 Grade-A raw duck foie gras slices per bag

Sold by the case: contains 2 bags

Slices average 2.5 oz. each

Firm texture, distinctively sweet flavor profile

Sold frozen, in uncooked state

Re-sealable aluminum pouch retains freshness

Keep frozen up to 6 months

See expiration date on package

Product of USA

Our foie gras is produced from Moulard ducks raised in a low-stress environment on 200 acres in the lush valley formed by the Hudson River of New York State. The ducks are never caged; instead they live free-range in deeply bedded barns with access to drinking water. Throughout their lives, they eat a whole-grain diet of corn, soy and fresh clean water. No hormones or antibiotics are ever used.

When the hand-feeding process begins, the ducks live in an open pen holding fewer than a dozen birds. They have room to stretch, open their wings, and group together, following their natural instincts as flock animals.

Our Hudson Valley farm manages all stages of production for superb quality control; they are recognized worldwide as a premier producer of foie gras and Moulard duck products.

Preheat the oven to 450 degrees F. Season the frozen medallions with salt and freshly ground pepper (no need to thaw). Pre-heat a skillet over high heat until very hot, then sear the foie gras slices for 15 seconds on each side. Place the seared medallions on a baking sheet and finish cooking in the oven for no more than 4 minutes. Serve immediately.

The medallions may be seared up to 8 hours in advance. Just store in the refrigerator on a baking sheet until needed, then finish cooking in the oven, right before you are ready to serve.

Our Foie Gras

Foie gras (fwah grah) is the fattened liver of a waterfowl (duck or goose), a natural phenomenon encouraged by a special hand-feeding process. D’Artagnan introduced domestically-farmed foie gras to the United States in 1985, and has been supplying the finest restaurants, stores and home cooks with a range of fresh and prepared foie gras products ever since.

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Your dining pleasure is our first priority. We are so confident that D'Artagnan meats and prepared foods are the best tasting, highest quality you'll find, every D'Artagnan purchase comes with a 100% satisfaction guarantee. If you are not entirely satisfied with your purchase, please contact us within five days of receipt and we will refund your full purchase price. We hope this guarantee allows you to shop with confidence in our quality, and in our commitment to serve you.